Smoked Haddock Kedgeree

Prep: 10 mins - Cooking: 35 mins

Serves: 4

A delicious traditional English breakfast dish using our smoked undyed haddock, spices, rice and eggs. Perfect for a big family breakfast on a relaxed Sunday morning.

Alfred Enderby Smoked Haddock Kedgeree Haddock Kedgeree with Alfred Enderby Grimsby Smoked Haddock


  1. 200ml whole milk
  2. 500g Alfred Enderby Smoked Haddock Fillets
  3. 1 tbsp rapeseed oil
  4. 1 white onion, finely diced
  5. 2 cloves garlic, grated
  6. 2cm fresh ginger, grated
  7. ½ tsp ground coriander
  8. 1 tsp ground turmeric
  9. 1 ½ tsp curry powder
  10. 250g long grain rice
  11. 350ml vegetable stock
  12. 4 eggs, hard boiled, shelled and halved
  13. 2 tbsp fresh parsley, finely chopped

Salt and pepper to season

How to cook Haddock Kedgeree with Alfred Enderby Grimsby Smoked Haddock

How To Cook

  1. Bring the milk and 50ml of water to a gentle simmer in a deep saucepan. Add the haddock skin side down. Cook for 5 minutes until opaque. Remove from the pan and leave to one side.
  2. In a large frying pan, heat the oil and gentle sauté the onion, garlic, ginger, coriander, turmeric and curry powder, cooking for 4-5 minutes, until softened.
  3. Add rice, coating with the onion mixture. Add vegetable stock and bring to a simmering boil. Cook on a low heat for 10. Remove the haddock from the milk and add the milk into the rice mixture. Cook for a further 6 minutes, until the rice is cooked.
  4. Fold through one of the eggs and flake in the haddock to the rice mixture. Lay the remaining 6 egg halves over the kedgeree, season to taste and sprinkle over fresh parsley to serve.


“Simply the most delicious smoked salmon I've eaten in decades.”

Marco Pierre White